A name that has stuck with them to this day.
They asked around, and finally settled on Modern Pizza. When Louis Persano decided to take over Tony’s lease just up the street, he and Nick Nuzzo needed a unique name for the location. Started in 1934 by Antonio “Tony” Tolli, Modern Apizza (called Tony’s Apizza at the time) was the only pizza parlor on State Street.Īlong with the help of Nick Nuzzo, who worked for Tony since he was 14, Tony carefully expanded business to meet the demands of pizza for factory workers amidst the war effort. And when you do, here’s exactly where you need to be.Ī tried and true tradition and New Haven classic, Modern is the first pizza shop that makes up the New Haven Holy Trinity of Pizza. Whether or not I end up making the trip, I hope that I inspire at least one of you to go. These shops have been standing for almost 100 years.Īlthough there are many other New Haven pizza places worth mentioning (shoutout to you guys, Zuppardi’s Apizza & Da Legna), I’m going to be talking to you about the Holy Trinity. There are three main pizza places that New Haven is known for. I hate to admit it, but as I’m writing this, it’s 10:30am and I’m strongly considering a single day trip to the New Haven pizza places to ball out on their pies. If you complain about this, people will look at you like you have two heads). This dates back to the 20s and 30s, when coal was much cheaper than wood when firing up the pizza ovens.Įven today, coal is still the preferred method of baking New Haven style pizza, as your typical brick oven can get up to around 1000° F, crisping them up really nicely and creating that signature New Haven crust that’s garnered so much popularity.Īs I’m sure you’ve picked up on by now, the coal is also what gives New Haven pie that signature, blackened look and smoky bite (But it’s not burnt. Their secret to great pizza, as any pizza connoisseur would be able to guess, is in day long fermentation (sound familiar)? Allowing the dough to ferment for a day gets rid of the chewy crust and doughy texture that New York pizza is known for and gives it the crispy, thin-crust pizza bite.Īfter fermenting for about a day, the pizza dough is then cooked in a coal fired oven. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts.There are a few key secrets to New Haven style pizza, and what gives it its signature crispy, sooty flavor. This show was produced by Robyn Doyon-Aitken and Catie Talarski. Louise Joseph: Owner of Dough Girls Pizza Truck in Greenwich.Meriah Tani: Manager of Lorenzo’s Restaurant.Laurie McCollum: Owner of Lorenzo’s Restaurant in Sandy Hook.Jeff Browning: Partner and brewmaster at Brewport in Bridgeport.Pete DeBisschop: Owner of Pop’s Pizza in Cheshire.Colin is also an owner of Elm City Party Bike and owner/culinary tour guide at Taste of New Haven Colin Caplan: Author of Pizza in New Haven and co-producer of Pizza, A Love Story.This episode includes an extended conversation with Colin, as well as bonus local pizza shop recommendations. The documentary is airing on CPTV March 3 through March 11. The indie film is a deep dive into the history and the families behind the holy trinity of pizzerias that made New Haven famous: Sally’s, Pepe’s, and Modern. We revisit our conversation with one of the creators of the documentary Pizza, A Love Story, New Haven pizza historian, Colin Caplan.
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